Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles

Meat Science

Volumn 63, Issue 2, 2003, Pages 225-233

  Lachowicz, K ^a   Sobczak, M ^a   Gajowiecki, L ^a   Zych A ^a  

^a WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Massaging time; Pork ham muscle; Rheological properties; Structure

Indexed keywords

PORK HAM MUSCLE;

MUSCLE; RHEOLOGY; TEXTURES; VISCOSITY;

MEATS;

EID: 0037207547     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00073-6     Document Type: Article

References (40)

1. Aranda-Catala, V., Perez-Alvarez, J. A., & Sayas-Barbera, M. E. (1991). Spanish dry-cured ham: physicochemical and ultrastructural analysis during the postsalting stage. In Proceedings of the 37th International Congress of Meat Science and Technology (pp. 843-846).
2. Bourne, M. C. (1982). Food texture and viscosity. New York: Academic Press.
3. Burck, H. Ch. (1975). Utrwalanie. In Technika histologiczna (pp. 62-63). Warszawa: Państwowy Zakład Wydawnictw Lekarskich.
4. Cassidy, R. D., Ockerman, H. W., Krol, B., Van Roon, P. S., Plimpton, R. F. Jr., & Cahill, V. R. (1978). Effect of tumbling method, phosphate level and final cook temperature on histological characteristics of tumbled porcine muscle tissue. Journal of Food Science, 43, 1514-1518.
5. Dransfield, E. (1977). Intramuscular composition and texture of beef muscles. Journal of the Science of Food and Agriculture, 28, 833-842.
6. Drury, R. A. B., & Wallington, E. A. (1980). General staining procedures. In Carleton's histological techniques (pp. 125-150). London: Oxford University Press.
7. Gillet, T. A., Cassidy, R. D., & Simon, S. (1981). Effect of continuous massaging on bind, yield and color of hams. Journal of Food Science, 46, 1681-1684.
8. Harris, P. V., & Shorthose, W. R. (1988). Meat texture. In R. Lawrie (Ed.), Developments in meat science (pp. 245-290). London and New York: Elsevier Applied Science.
9. Karlson, A., Enfält, A.Ch., Essen-Gustavson, B., Lundström, K., Rydhamer, L., & Stern, S. (1993). Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs. Journal of Animal Sciences, 71, 930-938.
10. Katsaras, K., & Budras, K. D. (1993). The relationship of the microstructure of cooked ham to its properties and quality. Lebenssmittel Wissenschaft und Technologie, 26, 229-234.
11. Kłosowska, D., Kłosowski, B., Rosińska, A., Elminowska-Wenda, G., & Skrabka-Błotnicka, T. (1994). Microstructure of geese pectorialis muscle as related to some meat characteristics. In Proceedings 40th International Congress of Meat Science and Technology (S-IVB 45) 1994. Hague, Netherland.
12. Knight, P., & Elsey, J. (1989). The role of the endomysium in the salt-induced swelling of muscle fibres. Meat Science, 26, 206-232.
13. Lachowicz, K., Gajowiecki, L., Dvorak, J., Czarnecki, R., & Oryl, B. (1998). Texture and Rheological properties of meat from pigs of different halothane genotypes. Journal of the Science of Food and Agriculture, 77, 373-380.
14. Lepetit, J., & Culioli, J. (1994). Mechanical properties of meat. Meat Science, 26, 203-237.
15. Liu, A., Nishimura, T., & Takahashi, K. (1996). Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Science, 43, 43-49.
16. McKeith, F. K., De Vol, D. L., Miles, R. S., Bechtel, P. J., & Carr, T. R. (1985). Chemical and sensory properties of thirteen major beef muscles. Journal of Food Science, 50, 869-872.
17. Monin, G., Marinova, P., Talmant, A., Martin, J., Cornet, F.M., Lanore, D., & Grasso, F. (1997). Chemical and structural changes in dry-cured hams (Bayonnne hams) during processing and effect of the dehairing technique. Meat Science, 47, 29-47.
18. Motycka, R. R., & Bechtel, P. J. (1983). Influence of pre-rigor processing, mechanical tenderization, tumbling method and processing time on the quality and yield of ham. Journal of Food Science, 48, 1532-1536.
19. Müller, W. D. (1989). The technology of cooked cured products. Fleichwirtschaft, 69, 1524-1528.
20. Müller, W. D. (1991). Cooked cured products: influence of manufacturing technology. Fleichwirtschaft, 71, 544-550.
21. Payne, C. A., Hunt, M. C., Warren, K. E., Hayden, J. M., Williams, J. E., & Hedrick, H. B. (1992). Histochemical properties of four bovine muscles as influenced by compensatory gain and growth impetus. In Proceedings of the 38th International Congress of Meat Science and Technology, (pp. 121-124) Clermont-Ferrand, France.
22. Pezacki, W. (1997). Penetrometr Tilgnera. Gospodarka Miȩsna, 12, 26-29.
23. Rahelić, S., & Milin, J. (1979). Electron microscopic findings of the changes in the muscle under the influence of brine. Fleichwirtschaft, 59, 971-972.
24. Rahelić, S., & Puać, S. (1980). Diameter and fibre types in three muscles of the pig ham. Fleichwirtschaft, 60, 458-459.
25. Rao, M. V., Gault, N. F. S., & Kennedy, S. (1989). Variations in water-holding capacity due to changes in the fibre diameter, sarcomere length and connective tissue morphology of some beef muscles under acidic conditions below the ultimate pH. Meat Science, 26, 19-37.
26. Rejt, J., Kubicka, H., & Pisula, A. (1978). Changes of physical and chemical properties and of histological structure of meat subjected to massage under vacuum. Meat Science, 2, 145-153.
27. Savell, J. W., Smith, G. C., & Carpenter, Z. L. (1977). Blade tenderization of four muscles from three weight-grade groups of beef. Journal of Food Science, 42, 866-870.
28. Seideman, S. C. (1986). Method of expressing collagen characteristics and their relationship to meat tenderness and fibre types. Journal of Food Science, 51, 273-276.
29. Shackelford, S. D., Reagan, J. O., Mann, T. F., Lyon, C. E., & Miller, M. F. (1989). Effect of blade tenderization, vacuum massage time and salt level on chemical, textural and sensory characteristics of precooked chuck roast. Journal of Food Science, 54, 843-845.
30. Shackelford, S. D., Wheeler, T. L., & Koohmaraie, M. (1995). Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle. Journal of Animal Science, 73, 3333-3340.
31. Siegel, D. G., Theno, D. M., Schmidt, G. R., & Norton, H. W. (1978). Meat massaging: the effect of salt, phosphate and massaging on cooking loss, binding strength and exudate composition in sectioned and formed ham. Journal of Food Science, 43, 331-333.
32. Sobczyk, M., Krupa, P., Pietrzyk, K., Sambor, K., Stojek, P., Szuberla, M., & Szyrej, N. (1999). Struktura, tekstura i właściwości reologiczne wybranych zespołów miȩśni świń mieszańców WBPxPBZ z róz̊nym udziałem rasy Pietrain. Streszczenia XXX Sesji Naukowej. KTiChZ̊ PAN, Kraków 1999 (pp. 172-173).
33. Solomon, L. W., North, H. W., & Smith, G. R. (1980). Effect of vacuum and rigor condition on cure absorption in tumbled porcine muscle. Journal of Food Science, 45, 443-483.
34. Theno, D. M., Siegel, D. G., & Schmidt, G. R. (1978a). Meat massaging: effect of salt and phosphate on the ultrastructure of cured porcine muscle. Journal of Food Science, 43, 488-492.
35. Theno, D. M., Siegel, D. G., & Schmidt, G. R. (1978b). Meat massaging: effect of salt and phosphate on the microstructure of binding junctions in sectioned and formed hams. Journal of Food Science, 43, 493-498.
36. Tyszkiewicz, I. (1995). Uwodnienie białek a kruchość miȩsa. Streszczenia XXVI Sesji Naukowej KTiCHZ̊ PAN, Łódz, 1995 (pp. 144-145).
37. Tyszkiewicz, I., & Jakubiec-Puka, A. (1995). Ultrastructure of mechanically tenderised pork muscle. Meat Science, 41, 273-282.
38. Wilding, P., Hedges, N., & Lillford, P. J. (1986). Salt-induced swelling of meat: the effect of storage time, pH, ion-type and concentration. Meat Science, 18, 55-75.
39. Wiklund, E., Malmfors, G., & Lundström, K. (1998). The effects of exercise on muscle fibre composition and oxidative capacity in eight bovine skeletal muscles. Swedish Journal of Agriculture Research, 28, 111-116.
40. Xaragayo, M., Freixante, L., Lagares, J., Fernandez, E., & De Jager-Ponet, P. (1998). Wirkung der Vormassage bei der Herstellung gegarter Fleischerzeugnisse aus ganzen Muskeln. Fleichwirtschaft, 78, 953-995.